Bubbles and Brew
January is (finally) over, so for some of you that means a return to imbibing; for many, it never stopped. But others may choose not to drink for a variety of reasons, regardless of the month, so it is important to have some good mocktail options. Needless to say, I was excited when @drinkjoyus offered to send me a bottle of their alcohol-removed sparkling wine to try.
One of my favorite times for “the bubbly” is at brunch, so this was my starting point. The drink was inspired by a recipe by @chefjoseandres that combines coffee and champagne (so good!). This one takes coffee and non-alcoholic sparkling wine and brings a big dose of the tropical with pineapple juice and cinnamon syrup (+lemon juice for balance/acidity). There are a lot of dynamic duos here (coffee/pineapple, pineapple/cinnamon, coffee/cinnamon), and the bubbles round everything out for a really nice sip. After our round of drinks was done, we crushed the rest of the bottle— a really nice glass of bubbly, I must say!
Recipe
1.25oz cold brew coffee
>1oz fresh pineapple juice
0.5oz fresh lemon juice
>0.5oz cinnamon syrup
~3oz non-alcoholic sparkling wine (@drinkjoyus, gifted)
Combine first four ingredients and shake with ice briefly until chilled. Strain into highball glass and fill with ice (I used @truecubes). Top with the bubbly and stir briefly to incorporate. Garnish with dehydrated pineapple and fresh mint. Cheers!!
